Abstract
After years of taste and odor complaints, the Water Division for the city of Napa, California, implemented a program to evaluate and improve its water quality. The process included many phases, starting with studying the source water quality and understanding the various types of algae in the lake. Taste and odor panels provided weekly water quality feedback. This research identified algae as a major source of taste and odor problems in Napa's water supply. Based on this data, water division staff began to understand the environmental conditions of the lake and initiated testing of different chemical applications to optimize chemical reaction for the coagulation process. Treatment plant operational changes also were needed to help prevent or reduce the existence of algae growth. Napa's water quality program for controlling algae‐produced taste and odors is described in this article.
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